Islay · Great Britain
Laphroaig
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Laphroaig comes from the south coast of Islay and means "the beautiful hollow by a broad bay" in the island's Gaelic dialect – a name that perfectly captures the essence of this distillery: raw, direct, and deeply rooted in the local area. Since 1815, they have been distilling with peat from the Islay bogs, and the single malt truly lives up to its nickname, "Peat Monster." No other Scottish whisky holds the Royal Warrant, personally granted to the distillery by Prince Charles in 1994. Today, Laphroaig is the best-selling whisky on Islay – polarizing, distinctive, and uncompromising.
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International Review of Spirits 2012 Gold
Awarded by International Review of Spirits (BTI)
Ultimate Spirits Challenge 2017 - Chairman's Award
Awarded by Ultimate Spirits Challenge
About Laphroaig
Glasgowlaphroaig.com
Award-winning wines
International Review of Spirits 2012 Gold
Awarded by International Review of Spirits (BTI)
Ultimate Spirits Challenge 2017 - Chairman's Award
Awarded by Ultimate Spirits Challenge
Laphroaig —
the peat smoke classic from the south coast of Islay
Laphroaig has been distilling on the south coast of Islay since 1815 — where the wind from the Atlantic sweeps over the moor and the peat has a depth that is not found so directly in any other single malt. The name comes from Gaelic and roughly means "the beautiful hollow by a wide bay." Anyone holding a glass of Laphroaig for the first time understands why: smoke, iodine, sea salt — blunt and without a detour.
Peat from the Islay moor is still used today to kiln the barley, which gives the whisky its characteristic phenol content. In 1994, Prince Charles awarded the distillery the Royal Warrant — as the first and so far only Scotch whisky, Laphroaig bears this royal seal of quality. No coincidence: behind the rough appearance is a precisely managed operation that has not diluted its style for over two centuries.
Laphroaig is not for everyone — and that is the point. Those who appreciate peat smoke, seaweed, and a long, dry finish will find a whisky here that is convincing on its own, but also gains complexity with a drop of water. Recommendation: neat at room temperature or with smoked fish and strong hard cheese.